Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility
Walnuts contained sixteen.66% macromolecule and sixty six.90% lipids on a dry weight basis. Non‐protein N values ranged from six.24 to 8.45% of the overall N once the ethanoic acid concentration was varied inside the vary zero.25–1.0 M. Albumin, globulin, prolamin and simple protein severally accounted for six.81, 17.57, 5.33 and 70.11% of the overall walnut proteins. Walnut proteins were minimally soluble at pH scale four.0. the bulk of total walnut macromolecule polypeptides had calculable molecular weights within the vary 12 000–67 000. The Stokes radius of the foremost macromolecule in walnuts (glutelin fraction) was sixty six.44 ± 1.39 Å. essential amino acid was the primary limiting essential aminoalkanoic acid in total walnut proteins likewise as within the simple protein and simple protein fractions. essential amino acid and essential amino acid and aminoalkanoic acid were the second limiting essential amino acids severally for the prolamin and albumen fractions. Hydrophobic and acidic aminoalkanoic acids dominated the amino acid composition all told macromolecule fractions. Native and heat‐denatured walnut glutelins were simply hydrolysed by enzyme, chymotrypsin and enzyme in vitro. [1]
Shellfish: proximate composition, minerals, fatty acids, and sterols.
Proximate composition, minerals, fatty acids, and sterols were determined for eight species of shellfish normally marketed within the Northwest. wetness and total supermolecule content varied with the scale of the species, with a lot of variation in phylum Mollusca than in crustacea; total supermolecule content ranged from zero.7% in ocean scallops to three.1% in blue mussels however solely from one.2% in Dungeness crab to one.3% in pink shrimp. The mineral content was extremely variable; the mineral content of Northwest samples attended be below that reported in different studies. Generally, shellfish are sensible sources of metal, and Pacific oysters, blue mussels, and Manila clams also are sensible sources of iron. 5 fatty acids (16:0, 16:1, 18:1, 20:5n-3, and 22:6n-3) pictured from hr to eighty four of the carboxylic acid content. hexadecanoic acid ranged from thirteen to thirty second of the whole fatty acids. Long-chain n-3 unsaturated fatty acids were predominant (37.6% to 54.3%), with ocean scallops containing over 50%; n-6 unsaturated fatty acids ranged from one.5% to 6.5%. In class Crustacea, steroid alcohol was the first sterol, and brassicasterol was the sole different measurable steroid alcohol. altogether phylum Mollusca except Golden State squid, steroid alcohol averaged thirty seven mg/100 g and ranged from twenty third to thirty ninth of the whole sterols. In squid, steroid alcohol, at 231 mg/100 g, was the sole measurable steroid alcohol. we have a tendency to conclude that shellfish vary wide in their nutrient content however, in general, are valuable additions to the diet. [2]
Proximate Composition of Raw and Cooked Thai Freshwater and Marine Fish
Proximate composition and non-protein gas (NPN) were determined in eight fresh and eight marine fish species that ar ordinarily consumed in Thailand. acceptable house preparation strategies, i.e., boiling, steaming, preparation and preparation were used for fish preparation. All soldier investigated were high in supermolecule, 17–22 g/100 g. Wide variation in supermolecule content, 16–32 g/100 g, between species and strategies of preparation was discovered. On average, a serving of baked fish (1/2 cup, eighty g) provided sixteen g supermolecule, amounting to thirty third of Thai counseled Daily Intake (Thai RDI). Fish, in general, contained NPN at the amount of but V-day of total gas, except twenty second in raw, preserved and preserved snake skin gourami. Fat content varied between species; seafood, 0•6–14 g/100 g and marine fish, 0•5–9•2 g/100 g. relatively, marine fish varieties had lower fat content than seafood. Boiling and steaming didn’t alter the proportion fat of the baked fish, 0•5–15•5 g/100 g, whereas preparation and preparation showed a relative increase in fat values of the baked merchandise, 7–23 g/100 g. On average, a serving of cooked fish provided 7–18 g of fat that equals 11–28% of Thai RDI. [3]
Are fish fed with cyanobacteria safe, nutritious and delicious? A laboratory study
Toxic class blooms, that turn out cyclic heptapeptide toxins referred to as microcystins, are worldwide environmental issues. On the opposite hand, the blue-green algae supermolecule (30–50%) has been suggested as substitute protein for cultivation. this laboratory study verified the feasibleness of blue-green algae supermolecule substitution and risk assessment. Carassius auratus were fed diets supplemented freeze-dried blue-green algae powder for sixteen weeks with the varied doses: 1/3 (control), 10%, 20%, half-hour and four-hundredth. Low doses (10% and 20%) promoted growth whereas high doses (30% and 40%) smothered growth. In blue-green algae treated fish, the proximate composition of ash, crude fat content and crude supermolecule content belittled in sixteen weeks; the saturated carboxylic acid (SFA) content considerably increased; the n-3 unsaturated fatty acid content, scleroprotein content and muscle pH considerably decreased; preparation loss percents inflated significantly. vegetative cell diameter and fibril length were negatively correlation. to boot, flavour compounds (e.g., amino acids, nucleotides, organic acids and carnosine) modified considerably within the treated fish, and odour compounds geosmin and 2-methylisoborneol inflated considerably. The calculable daily intake (EDI) of microcystins in muscle was near to or exceeded the planet Health Organization (WHO) tolerable daily intake (TDI), representing an excellent health risk. Cyanobacterie isn’t possible for supermolecule sources use in cultivation. [4]
Mineral and Proximate Composition of Soya Bean
Aims: The aim of the analysis was to analyse the minerals and proximate content of Glycine max bean so as to explore its biological process values in human and animal diets.
Place and period of Study: This study was meted out at Edo Environmental Consults and Laboratory restricted (EECL), Benin–City and Delta State University, Abraka, between March, 2010 and January, 2011.
Methodology: the quality procedures were followed to analyse the proximate compositions and mineral concentrations of Glycine max bean flour. The caloric price was calculated from crude macromolecule, crude fat, crude fiber, saccharide, wetness and ash content. The Iron (Fe), Zinc (Zn), atomic number 20 (Ca), atomic number 12 (Mg), and metal (Cd) were determined by Atomic Absorption photometer (AAS), Na ((Na) by Flame photometer and phosphorus (P) by photometer. [5]
Reference
[1] Sze‐Tao, K.W.C. and Sathe, S.K., 2000. Walnuts (Juglans regia L): proximate composition, protein solubility, protein amino acid composition and protein in vitro digestibility. Journal of the Science of Food and Agriculture, 80(9), pp.1393-1401. (Web Link)
[2] King, I., Childs, M.T., Dorsett, C., Ostrander, J.G. and Monsen, E.R., 1990. Shellfish: proximate composition, minerals, fatty acids, and sterols. Journal of the American Dietetic Association, 90(5), pp.677-685. (Web Link)
[3] Puwastien, P., Judprasong, K., Kettwan, E., Vasanachitt, K., Nakngamanong, Y. and Bhattacharjee, L., 1999. Proximate composition of raw and cooked Thai freshwater and marine fish. Journal of Food Composition and Analysis, 12(1), pp.9-16. (Web Link)
[4] Are fish fed with cyanobacteria safe, nutritious and delicious? A laboratory study
Hualei Liang, Wenshan Zhou, Yulei Zhang, Qin Qiao & Xuezhen Zhang
Scientific Reports volume 5, Article number: 15166 (2015) (Web Link)
[5] Ruth Etiosa, O., Blessing Chika, N. and Benedicta, A. (2018) “Mineral and Proximate Composition of Soya Bean”, Asian Journal of Physical and Chemical Sciences, 4(3), pp. 1-6. doi: 10.9734/AJOPACS/2017/38530. (Web Link)